by Terri Peña
It began in the spring as a way to use up asparagus ends, but quickly became a favorite that can be stuffed with any of your favorite veggies. Right now zucchini, green beans, and peppers are in season, so that is what I mix with the eggs. Come winter when then fresh produce is elusive, I turn to bags of frozen vegetables. Butternut squash is surprisingly good and not something I would cook up fresh just for the Egg Puffs.
I line the bottom of my containers with russets, but feel free to use sweet potatoes. Roasted chilies, olives, bits of leftover cheese are all good additions. Mix and match your favorites.
Mini Breakfast Egg Puffs
- 10 eggs, beaten well
- 1 medium russet potato, peeled and sliced thin
- 3 cups Cheese if desired
- Butter or margarine for coating the jars
- Salt and pepper to taste
- Preheat the oven to 375.
- Generously grease the insides of 6 ? 1/2 pint Mason jars (see note)
- Line the bottom of each jar with a layer of potatoes and top the potatoes with 1/2 cup vegetables
- Pour beaten eggs into each jar, covering the vegetables
- Top with grated cheese, if using
- In a 9x13 or larger baking dish, pour about 1/4 inch of water. The water will prevent the jars from any possible cracking. Place the jars in the dish and put the whole thing on the middle rack of the oven for about 45 minutes, or until the eggs are puffed and the tops are slightly browned.
The Breakfast Puffs can be eaten right out of the oven, or stored and reheated.
To store, let the jars cool completely and then cover with lids or plastic wrap and store in the refrigerator.
To reheat, place uncovered jar in microwave and warm for one minute.
Photos © Terri Peña